c) 2015 [email protected] www.yourbetterlivingcoach.com
Kombucha Tea makes 4 litres
Since the Kombucha culture has been passed on from generation to generation, it has claimed its part in history and is becoming a common beverage, accessible to anyone who would give it a little love and a few pinches of tea leaves.
• Glass jar (4 liters) for fermentation (I have the jars Mom used for her cookie jars!) • Clean airtight bottles suited for bottling liquid • Plastic spoon • Fine mesh cloth that breaths (doubled cheesecloth, tulle (I used tulle leftover from when I was an event planner/decorator. Fabric or $ Store usually has it in the crafts aisle.) • Rubber band • Thin filter • A warm dark place (ideally 27 ºC)
INGREDIENTS
• Kombucha culture
• +/- 15 grams = 3 tablespoons black, green or white tea OR 3 tea bags
• +/-15 grams or three tablespoons) herbal tea of your choice
• 1 ½ cups Organic Fare-Trade sugar
355 ml Kombucha starter tea, about 10% of the total final product
• 2 ½ litres water (filtered, spring or distilled)
• A little bit of patience and a lot of Love
DIRECTIONS Fermenting the KOMBUCHA
1. Boil water; infuse tea and tisane for 5 minutes, then filter if necessary
2. Dissolve sugar in the glass jar using your flavoured tea concentrate
3. Add 2 ½ liters of fresh water and the Kombucha starter tea. The mixture
should be warm to dissolve the sugar.
c) 2015 [email protected] www.yourbetterlivingcoach.com
4. Place Kombucha culture on the mixture when mixture is warm (not hot) and
secure breathable fine meshed cloth over the top of the jar with a rubber band.
5. Label your mixture with the date, recipe and flavour and store it in a dark
place.
6. Let sit for 7 - 14 days while nature does its’ thing.
Harvesting and Bottling your KOMBUCHA
1.Taste your Kombucha with a non-metal spoon or with a sip from a plastic
straw. If it tastes like a little “zingy” or like vinegar, it's ready. Too “zingy” for
you? Add a small amount of room temperature filtered water, juice or tea. Test
again. Eventually you will find a mix that works for you: every brewer makes his
or her own unique Kombucha! Remember it’s from the “zing” (fermentation)
that we are looking for the health benefits.
2. Carefully remove your culture from the jar and rinse it with fresh water.
3. Slowly filter the drink using a very thin nylon filter into airtight glass bottles
(wine bottles, beer bottles with airtight caps etc.)..
4. Keep 400 ml. of the fermented Kombucha tea for your next batch and/or to
keep your culture in dormancy in the refrigerator. In the fridge, it will keep for
about 2 months. For a lighter Kombucha, simply don’t add the 400 ml of
fermented tea.
5. Over the next few batches, your culture will grow, doubling in size...
Elaine’s Tip:
Now, you can share the culture and spread the love of good health!!
Be creative!